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Last year, Wright’s at the Biltmore unveiled a newly remodeled dining room, and with it, a brand-new menu, whose boutiquey American dishes were dubbed “American Lodge Cuisine.”
Apparently, things have been quiet at the lodge — at least until recently.
Executive chef Michael Cairns left in September, and chef de cuisine Matt Alleshouse departed last month.
But new there’s a new face in the kitchen: Conor Favre, who was just named the restaurant’s new chef de cuisine. An executive chef will be appointed in the near future, according to a representative for the resort.
Favre’s background includes positions as chef de cuisine of Dual Restaurant (a now-defunct eatery in Gilbert, where I had the pleasure of dining once with friends who live nearby — and who were heartbroken when it closed), sous chef at the Marriott Mountain Shadows Resort & Golf Club, and sous chef at the J.W. Marriott Desert Ridge Resort & Spa. He also studied Asian cuisine at the Culinary Institute of America, and regional Italian cuisine at the Western Region Culinary Excellence Education Program.
On a related note, Wright’s will be hosting a New Belgium beer dinner next Tuesday, the 13th, with a reception starting at 6:30 p.m. Tickets are 85 bucks a head; call 602-381-7632 for a resi.
